Wednesday, February 25, 2009

I had this dish for the first time in Thailand in November. Elbowing a little Thai granny out the way to get a seat at a very crowded food stall, then perching on a little Thai-person sized stool. Hmmm and then the problem of ordering when I don't speak Thai. Aaah but it was all worth it, Khao soy is available all over the north of the country and above is my version (hey the boyfriend made this one, nice one Stokesy!).

And for once I'll give the full recipe.....first make your paste........oh and please don't look at this and think 'it's too long, there are too many ingredients'. I taught this at my Thai cookery day and everyone got to grips with this no problem and agreed it was way easier than it seemed from the first glance at the recipe.

Dry fry the cumin and coriander seed in a pan over a low heat. Crush in the mortar to a fine powder.Add the lemongrass and ginger, pound until smooth. Then add the remaining ingredients and pound into a pasteNB: This can be stored in a glass jar in the fridge for 3 months

Heat the oil in a large saucepan, add the coconut milk and curry paste and cook over a very gentle heat to release the flavours and fragrance. Skimp on time at this stage and the flavour will be compromised.Add the chicken, coconut milk and water and boil gently until the chicken is cooked (about 30 minutes).Cook the noodles in boiling water according to packet instructions. Then refresh in cold water to stop them cooking too much.Going back to your curry….Add the stock powder, sugar and fish sauce. Simmer for another 2-3 minutes then serve.To serve: put the boiled noodles in a bowl, spoon over the curry. Garnish with coriander. Your guests should help themselves to the accompaniments and add them to their bowls.

The authentic version added deep fried noodles as a final topping but I leave that stage out because I burn them without fail.

About Me

Kathryn

Isle of Man, United Kingdom

I'm running a cookery school and catering business on the Isle of Man, a tiny little island in the Irish Sea (yes, where they have the TT).
Here you can see exactly what I'm cooking as I make food for friends, family, clients, testing for the school and my new catering menus. I love to develop new recipes from something that is good into something that really hits the spot.
I have travelled a bit and always try to do as much 'research' as possible when I'm in another country. My dedication to food knows no bounds, the things I do for work hey!
I like to cook all kinds of stuff, current favourites are Thai (it's pretty handy when your mother-in-las lives there) and Middle Eastern inspired dishes.
In order to really do the food justice I guessed that you would want to look at pictures of the dishes so I've just started doing the food photography too. I'm still getting to grips with the lighting and editing so expect more professional pics in the weeks/months to come.
Hope you like it, get in touch if you have any questions on info at relish.co.im
To check out my business website go to www.relish.co.im